Monday, September 6, 2010

great summer lunch

I made polenta for dinner the other day and (as always seems to be the case when I make polenta) was eating leftovers for days. I sauted some garlic, red onions, and red pepper in evoo, then added the water, cornmeal, & salt (whisking etc to keep it from lumping). I diced up a couple of tomatoes and various herbs and tossed them in (oregano, rosemary, thyme, basil). After the cornmeal was cooked I added about half a cup of grated parmesan then poured the mess into a lined cookie sheet to cool (put it in the fridge).

For dinner I cut the polenta into triangles and put them on the grill (very tricky but delicious) and my housemate made a summer veggie ragout (yellow squash, mushrooms, red peppers, greens, red wine & other deliciousness) that we put on top.

For a leftover polenta lunch I made a quick and light lentil soup that was a really tasty companion to the polenta. I sauteed some onions, garlic, and two jalapenos, then added 2-3 cups of water and about 3/4 a cup of red lentils (probably less, I didn't really measure). Brought the lot to a boil until the lentils were done, then added a handful of torn basil and sliced cherry tomatoes (they're super sweet). I actually spooned some of the soup onto the polenta, which was also quite tasty.

1 comment:

Amy said...

Looks and sounds yummy!